This fruit salad is a show-stopping finale to any festive autumn feast. With a juicy base of in-season fall fruits, a lovely rose aroma and subtle notes of cardamom and cinnamon, it’s the perfect dessert to celebrate the arrival of cooler temperatures. Not to mention, the smooth velvety custard and crunchiness of the fruits are a brilliant marriage of textures.
Like Yakuta’s fruit salad and rose custard? Try her no-bake saffron yogurt tarts next!
Rest time: 2 hours and 5 minutes.
For the rose custard, bring milk, cream and rose water to boil over medium heat in a saucepan. Remove from heat and set the mixture aside.
In a bowl, whisk together the egg yolks, sugar and corn starch until pale, thick and creamy.
Pour a little of the creamy rose water mixture into the egg mixture (this prevents the eggs from cooking). Then, add the rest of the creamy rose water mixture, whisk, and transfer back to the saucepan.
Cook over medium heat, whisking continuously until it thickens slightly.
Transfer the mixture to a bowl and cover the surface of the custard with plastic wrap. Refrigerate for at least 2 hours.
For the fruit salad, add water, honey and spices to a small pan and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Then carefully stir in all of the fruits except for blackberries and simmer for 5 more minutes.
Remove the pan from the heat, add in the blackberries and mix thoroughly.
Let fruit cool for 5 minutes, then divide into four bowls. Top with a generous dollop of rose custard, a sprinkle of dried rose petals (optional) and serve.